Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon
This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised. I highly recommend you use fresh, wild king salmon if you can get it."GREAT recipe! At my house, I do not prepare any foods with sugar, white flours, white rice, white taters, you get the gist. So when I made this, I substituted the 2T brown sugar for an equal amount of sugar-free pancake syrup and the 1T of honey for 2T of my homemade, sugar-free apple butter. Other than that, your recipe directions were followed precisely and the dish was a HUGE hit! thanks for sharing! :)" - theMilkmaid
Yield: 4 Servings Ready in 1 hours, 30 minutes
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Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon Preparation
Wash and prepare salmon.
I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).
Carefully place the salmon in a large airtight recloseable (ziploc) bag. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).
Prepare grill to medium-high heat.
Turn down heat to medium-low.
Grill salmon, skin side down, COVERED for about 7-9 minutes until you can see moist flakes (see photo). Your cook time will vary greatly with the thickness of the salmon and the heat of the grill. Use a fork if you need to to check for doneness. When the salmon flakes at the thickest part, but is still moist, take salmon off grill.
Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.
You may have success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.
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